Description
A bright and comforting Mediterranean Lemon Chicken Soup featuring tender chicken, fresh lemon juice, aromatic herbs, and a creamy egg-lemon mixture that adds richness without heaviness. This light yet satisfying soup is perfect for any season and offers a delightful balance of flavors and textures.
Ingredients
Protein and Broth
- 2 chicken breasts
- 6 cups chicken broth
Grains and Vegetables
- 1/2 cup rice or orzo
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
Egg and Citrus
- 2 eggs
- 1/4 cup fresh lemon juice
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring Broth to Boil: In a large pot, bring the chicken broth to a boil over medium-high heat to prepare the base for the soup.
- Add Chicken and Vegetables: Carefully add the chicken breasts, diced carrot, celery, minced garlic, and the rice or orzo to the boiling broth. This combination will infuse the soup with flavorful components.
- Simmer Until Cooked: Reduce the heat to low and let the soup simmer gently until the chicken is fully cooked through and the grains are tender, approximately 20-25 minutes, ensuring flavors meld.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken back to the soup to distribute protein evenly.
- Prepare Egg-Lemon Mixture: In a separate bowl, whisk the eggs together with the fresh lemon juice until smooth, creating the avgolemono base that will enrich the soup.
- Temper the Egg Mixture: Slowly add about a cup of the hot broth to the egg-lemon mixture while whisking continuously to gently increase its temperature and prevent curdling.
- Incorporate Egg Mixture: Pour the tempered egg and lemon mixture back into the pot, stirring constantly to evenly thicken the soup and add a creamy, tangy flavor.
- Season and Garnish: Taste the soup and season with salt and freshly ground black pepper as needed. Garnish with freshly chopped parsley before serving to add brightness and color.
Notes
- Do not boil the soup after adding the egg and lemon mixture to avoid curdling and preserve the silky texture.
- Use fresh lemon juice rather than bottled for the best citrus flavor and brightness.
- Rice can be substituted with quinoa for a gluten-free and higher-protein alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
